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Peruvian Dishes

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Traditional dishes

ImageNameDescription
Peruvian Pork AdoboAdobo de Chancho ArequipeñoThough typical of Peruvian cuisine, Arequipa’s adobo de chancho is quite different from the other adobos in the world. The arequipeño dish is a soupy pork stew, slow-simmered with chicha de jora, chilli, garlic, onions, oregano, and cumin.

View Adobo de Chancho Arequipeño Recipe

AdoboPork marinated with concho de chicha (corn beer sediment) and spices, apples and bananaa cooked in a pot.
Aguadito de mariscosRice stew with vegetables with shellfish added also some shrimp.
Ají de gallinaA chicken stew made with cream, cheese, aji (hot pepper), and peanuts.
Aji de langostinosPrawns in a bread crumb and aji amarillo (hot pepper) sauce, green pepper too.
AnticuchosGrilled brochettes of beef heart, macerated in vinegar and aji panca (hot pepper).
Apanado de alpacaBreaded alpaca meat, served with rice, potatoes, and salad.
Arroz con pato a la LimeñaLike Arroz con pato a la Chiclayana but the salad contains mashed avocado, carrot, mayonnaise, and other ingredients.
Arroz con pato a la ChiclayanaTender duck meat cooked in black beer and cilantro.
Asado de picuroRoasted meat of tasty Amazonian rodent.
Asado de venadoRoast deer meat with rice and green banana.
Asado de zamaño, cutpe and sakinoRoasted pork, Guinea pig, and peccary.
Avispa juaneChopped pork, mixed with garlic and spices, bound with egg and flour; this is boiled and wrapped in achira leaves like a tamale.
Cabrito con frijolesStew of tender baby goat meat marinated in chicha de jora (fermented corn liquor whose origins date back to a time before the Incas) and vinegar accompanied with beans served with fried onions and garlic.
Caldo de bolasStuffed banana balls
Caldo de cabezaRam head soup prepared with mint and aji peppers.
Caldo de carachamaThick soup made of carachama fish, with bananas and  coriander (cilantro).
Caldo verdeThe basic ingredients for caldo verde are potatoes, onions and kale (some recipes call for collard greens instead). Common additional ingredients are garlic, salt, and olive oil.

View Caldo Verde Recipe

CancachoRoasted pork or lamb macerated in aji (hot pepper) and oil.
Carapulcra IqueñaDehydrated potatoes, boiled and cooked with pork and chicken, aji panca and mirasol (chili peppers), garlic, and other spices.
CarapulcraBoiled dehydrated potatoes made into a stew with pork and chicken, aji panca and mirasol (hot peppers), garlic, and other spices.
Cau-cauCow stomach stew with potatoes, turmeric, and parsley. Sometimes served with peas.
Causa rellenaMashed yellow potatoes seasoned with lime and aji (hot pepper), and filled with tuna or chicken.
Ceviche de jurel or mixtoRaw fish and/or shellfish marinated in key lime juice. It is served with onions, potato, sweet potato, corn, and lettuce.
Ceviche de conchasScallops with lime, onion, and aji limo (hot pepper).
CecinaDried and salted beef or pork.
CevicheRaw fish filet cut into pieces and marinated in key lime juice, onions, and aji limo.
ChairoBeef and lamb soup with potatoes, lima beans, squash, cabbage, chuño or dehydrated potatoes, wheat, and chalona or dried lamb.
CharquiDry salty pork meat.
Chicharron ColoradoPork rinds fried in their own lard with an aji Colorado sauce (hot pepper).
Chicharron con motePork rinds fried in their own fat and accompanied with hominy or corn.
Chicharron de chancho con maiz tostadoFried pork rinds with toasted corn.
Chicharrón de pescado de ríoFried pieces of river fish.
Chicharrón de pulpoPieces of octopus, fried. It is served with onion salad, tomato, potatoes, and cooked sweet potatoes.
ChinguiritoCebiche using the dry meat of the banded guitar fish.
ChirimpicoStew made from the offal of the baby goat, covered with onions, garlic, hot peppers, cilantro (coriander) and squash, mixed with grains of tender corn.
Choclo con quesoBoiled tender corn accompanies by fresh cheese.
ChontajuaneMashed chonta, palm, and paiche (fish), wrapped in banana leaves.
Choripán Grilled Chorizo SandwichChoripán – Grilled Chorizo SandwichChorípan is the clever hybrid name for one of the most popular South American sandwiches. It’s a sandwich of chorizo sausage on a crusty bread roll (chor for chorizo y pan for bread). Choripan is a popular street food that is best straight off the barbecue.
Choros a la chalacaMussels covered with diced onions and aji (hot pepper) and seasoned with key lime juice.
ChunchulijuaneMashed yucca, cilantro (coriander), and chicken innards, wrapped in banana leaves.
Chuño colaBeef soup with rice, garbanzo beans, and dehydrated potatoes.
Chupe de camaronesChowder made with shrimp, milk, eggs, and oregano.
Chupe de cangrejoCrab chowder.
Chupín de pejesapoSoup with a base of onion, tomato, aji (hot pepper), and bumblebee catfish.
Cordero al paloA whole sheep on a spit grilled over glowing embers.
CuchicancaSucculent pork meat marinated in vinegar and then roasted; it is served with boiled yellow potatoes and hominy (dried boiled corn).
Cuy chactadoGuinea pig, breaded with corn flour and fried and served with golden potatoes and salad.
Cuy con papasSeasoned, cooked, and fried Guinea pig served with a potato stew, toasted peanuts, chopped onions and hot peppers.
Cuy fritoGuinea pig breaded with corn meal and fried.
Cuy rellenoGuinea pig stuffed with parsley, black mint, mint, oregano, green onions, cleaned and boiled innards, and crushed toasted peanuts.
EnrolladoRoast beef, rolled and stuffed with ground pork and chicken meat, raisins, and hard boiled egg.
Ensalada de chonta o salad palmito(the palm stem is also called pona).
Ensalada de Pallares - Lima Bean SaladEnsalada de PallaresThis lima bean salad is like a Peruvian version of succotash. Lima bean salad is often served with ceviche, and it makes a wonderful picnic salad.

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Escabeche de PolloPieces of fish or chicken marinated in vinegar and steamed with plenty of onions.
EscribanoPotato salad, with rocoto, vinegar, oil, tomatoes, and parsley.
Frejoles a la trujillanaBlack beans with sesame seed and mirasol chili peppers.
Huallpa chupeChicken soup with potato and rice.
HuatiaBeef and potatoes cooked on hot stones with huacatay (black mint).
Humitas-Savoury-SnacksHumitasHumitas are an early, pre-Hispanic food that is still popular today. They are similar to Mexican tamales. Fresh corn is ground and mixed with salt and lard (and seasoning and cheese in this case).

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InchicapiChicken soup with peanuts, cilantro (coriander), and yucca cassava.
InchicuchoPrepared with corn, peanuts, and aji (hot pepper).
Jaleaa lightly breaded and fried seafood dish.
Juane LoretanoRice seasoned with turmeric, and chicken wrapped in banana leaves.
JuaneRice with paprika and pieces of chicken wrapped in banana leaves.
Juanes de arrozChicken mixed with rice seasoned with spices and, wrapped in banana leaves.
Juanes de yucaGrated and boiled yucca mixed with rice and either chicken or beef jerky; this mixture is wrapped in a banana leaf and steamed.
KapchiLima bean or mushroom soup with potatoes, milk, eggs, and cheese.
Leche de TigreConcentrated key lime juice, fish, and blended aji limo (hot pepper). It is the by-product of the ceviche preparation.
Llunca kashki con gallinaChicken broth with wheat.
Locro de gallinaA stew made of chicken, onions, potatoes, and aji peppers.
Locro de ZapalloMashed squash with corn, cheese, yellow potatoes and huacatay.
Lomo Saltado - Peruvian Beef Stir FryLomo SaltadoLomo Saltado is a popular Peruvian dish and symbolises like no other the fusion of Peruvian ingredients with Asian techniques of preparing food.

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Majado de yucca con chicharronCooked and crushed yucca with aji (hot pepper) and accompanied with chicharron (fried pork rinds).
MajariscoMashed green bananas with a shellfish sauce.
Mondongo ayacuchanoA soup with a base of hulled corn cooked all night long with beef, cow stomach, and bacon (cuchiqara). It is seasoned with aji Colorado, (hot pepper), blended and toasted and diced mint.
MondongoBeef soup with cow innards, pork rinds, corn, and parsley.
MorusaMashed butter beans with roast beef or pork.
NatillaA typical dessert made from goats milk, chancaca (sugar syrup), and very fine rice flour.
OcopaBoiled potatoes covered with a fresh cheese sauce, lima beans, onions, olives, and rocoto.
Olluco con carneOlluco stew with jerky or llama meat
PachamancaVariety of meats, potatoes, lima beans and humitas cooked in the pre-Hispanic style (on hot stones buried into the ground) and seasoned with aromatic herbs.
Pachamanca HuanuqueñaPork, potatoes, yucca cassava, and sweet potatoes cooked in a pre-Hispanic style (on hot stones buried into the ground) and seasoned with aromatic herbs like wild sage.
PachamancaDifferent meats, potatoes, tender corn, lima beans and humitas (sweet tamales) cooked in a pit lined with heated stones in a pre-Hispanic style.
PallaresA stew of savoury butter beans seasoned with aji (hot pepper).
Pan con ChimbomboFish sandwich, mainly silverside fish.
Panes HuancaveliqueñosPumpkin buns, cheese pastries, wheat and achita breads
Papa a la HuancaínaPapa a la Huancaína is dish of sliced potatoes covered in a spicy cheese sauce that is typically served cold, as a first course or luncheon dish.

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Papas con UchullachuaBoiled potatoes with aji (hot pepper) and huacatay (aromatic herb).
Papa rellenaPapas RellenasPapa rellenas are delicious comfort or street food, similar to mashed potato pancakes, but with a surprise of spiced beef mince in the centre.

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Parihuela - Peruvian Seafood SoupParihuela – Seafood SoupSpicy, fragrant and loaded with seafood, Parihuela is Peru’s version of bouillabaisse.

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Pastel de chocloMade with fresh corn, it can be either salty or sweet with raisins.
PatachiWheat soup with beans, bacon, beef, and mint.
PatarashcaFire roasted fish wrapped in banana leaves.
Patasca moqueguana o caldo de mondongoSoup made with cow innards, corn, and mint.
Patasca tacneñaA soup made with beef, pigs feet, wheat, yellow potato, squash, starch, and garlic.
PebreSoup with lamb, beef, and ram jerky.
Pecan caldoRam head soup, cooked with mint and the feet and stomach or innards of the ram; it is served with boiled potato and/or hominy.
Pepian de CuyStew made with Guinea pig meat, peanuts, and spices.
Pepián de pavaTurkey stew with rice, tender blended corn, cilantro (coriander), and chilli pepper.
Pescado a la chorrillanaFried fish in a tomato, onion, and white wine salsa.
Pescado a la trujillanaSteamed fish with an egg and onion sauce.
Pescado a lo machoFried fish in a shellfish sauce with aji (hot pepper) and garlic.
Pesque de quinoaMashed quinoa seasoned with milk and cheese.
Picadillo de paicheStrips of dried and salted paiche fish meat served with onions, tomatoes, and aji (hot pepper).
Picante a la tacneñaA stew made with cow stomach, cows feet, beef jerky, onions, and oregano.
Picante de cuy HuanuqueñoGuinea pig stew cooked in a peanut and an aji panca (hot pepper) sauce.
Picante de cuyBarbecued guinea pig stew, seasoned with aji Colorado or amarillo (hot peppers). There is an old variation called jaka cashqui or guinea pig broth.
Picante de mariscosA stew made with mashed potatoes and aji Colorado (hot pepper), pieces of shellfish (limpets, surf clams) and sea weed (cochayuyo).
Picante de PallaresSpicy butter beans with milk, eggs and fresh cheese.
Picante de papa con cuy fritoCooked Guinea pig stew in a peanut and aji panca (hot pepper) sauce accompanied with potatoes.
Puca picantePotato stew with peanuts, blended and toasted, seasoned with aji panca (hot pepper) and fried pork rinds. It is served with rice and salad.
PucheroMade with cabbage, fruit, chickpeas, sweet potatoes and yucca. It is usually prepared at Carnival.
PurtumuteBoiled beans with mote sancochado (individual grains of corn boiled with cilantro).
PusraToasted and blended barley soup with aromatic herbs, potatoes, peas, eggs, and milk.
QapchiAn appetizer made with cachipa or fresh cheese, crumbled and mixed with aji (a hot pepper), rocoto (a hot pepper), milk, oil and diced onions. It is served on a bed of potatoes.
Rocoto RellenoRocoto (hot pepper) without veins stuffed with chopped beef, eggs, peas, carrots, cheese, milk, and potatoes.
Ropa viejaBeef stew with beans, potatoes, rice, and cabbage.
SancochadoBoiled beef with corn, sweet potato, carrots, cabbage, yucca, and potatoes.
Sango de plátano verdeMade from black scallops and green bananas.
SarajuaneMashed corn and peanut filled with pork, wrapped in banana leaves.
SaralawaSoup of fresh corn, lima beans, dry aji Amarillo (yellow hot pepper), and huacatay (native herb).
Seco de cabrito con frijolesStew made of tender baby goat meat marinated in chicha de jora (a fermented corn liquor whose origin dates back to the time before the Incas) and served with beans seasoned with fried onions and garlic.
Seco de chabeloBeef jerky or dried beef stew with sweetened bananas.
ShambarSoup made with wheat, pork rinds, smoked ham, assorted beans, and green onions. It is served with toasted corn (cancha) and is made only on Mondays.
SolteroA salad of fresh cheese, lima beans, onions, olives, tomatoes, and rocoto.
Sopa teólogaTurkey and/or chicken soup with moistened bread, potato, milk, and cheese.
Sudado de machasStew made with onions, tomato, aji (hot pepper), surf clam, white wine and vinegar. It is served with boiled potatoes.
Suspiro de Limeña - Peruvian Caramel and Liqueur MeringueSuspiro de Limeña – Caramel and Liqueur MeringueThe dessert is based around manjar blanco, the Peruvian name for what is known as dulce de leche elsewhere in South America, itself coming from blancmange, a dish from the Middle Ages. Blancmange came to Peru from Spain.

View Adobo de Chancho Arequipeño Recipe

Tacacho con cecinaCrushed bananas mixed with lard then baked or fried. It is served with dry meat.
TacachoA dish of mashed and kneaded green, roasted bananas with fried pork rinds. Generally, it is combined with cecina.
Tacu-tacuMixture of beans and rice, fried, and topped with breaded and pan-fried steak and an onion salsa.
Tallarín CaseroHomemade noodles served with a stew (chicken, beef, or lamb) and kapchi of chuño (dehydrated potatoes).
Tamales AncashinosMashed corn filled with beef wrapped in banana leaves.
TamalesMashed corn filled with beef, wrapped in banana leaves, and steamed..
TeqtesStew with a base of peas, pumpkin, quinua, lima beans, and dehydrated potato, seasoned with aji (hot pepper), garlic, fresh cheese, milk and eggs.
TimbucheConcentrated broth made from fish and cilantro (coriander).
Tortilla de rayaEgg tortilla made with dehydrated and re-hydrated ray meat.
Uman caldoRam head soup, rice, potatoes and dehydrated potatoes. It is garnished with mint and aji (hot pepper).
Yaku chupe or sopa verdeSoup made with potatoes, cheese, eggs, and aromatic herbs.

Desserts

NameImageDescription
Alfajor de Penco
Alfeñiques Lambayecanos
Antecoco
Antepapaya
Arroz con leche
Arroz Zambito
Ayarampo (llipta)
Champú Lambayecano.
Champú Limeño
Chapanas
Chocotejas
Churros con manjarblanco
Cocadas
Crema Volteada
Dulce de Mamey
Dulce de papaya
Dulce o compota de Camote
Frejol Colado
Guargueros
Humitas Dulces
King Kong Lambayecano
Leche Asada
Machacado de Membrillo
Masapanes
Mazamorra de Cochino (tambien conocida como Mazamorra de maiz)
Mazamorra morada
Natillas Norteñas
Oquendos
PicaronesPicarones is a Peruvian dessert that originated in the colonial period. Its principal ingredients are squash and sweet potato. It is served in a doughnut form and covered with syrup, made from chancaca (solidified molasses).
Ponderaciones
Prestiños
Ranfañote
Sanguito
Suspiro de Limeña – Caramel and Liqueur MeringueSuspiro de Limeña - Peruvian Caramel and Liqueur MeringueThe dessert is based around manjar blanco, the Peruvian name for what is known as dulce de leche elsewhere in South America, itself coming from blancmange, a dish from the Middle Ages. Blancmange came to Peru from Spain.

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Tejas
Turrón de Doña Pepa
Voladores

Other dishes in Peruvian cuisine

NameImageDescription
Choripán – Grilled Chorizo SandwichChoripán Grilled Chorizo SandwichChorípan is the clever hybrid name for one of the most popular South American sandwiches. It’s a sandwich of chorizo sausage on a crusty bread roll (chor for chorizo y pan for bread). Choripan is a popular street food that is best straight off the barbecue.

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Salsa a la Huancaína (Huancaína sauce)Salsa a la Huancaína (Huancaína sauce) is typically served over cold sliced potatoes in the well-known Peruvian dish Papas a la Huancaína. Made with aji amarillo peppers, it is a versatile sauce that goes with many dishes and flavours.

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Salsa Criolla – Peruvian Onion Pepper and Lime SalsaSalsa Criolla - Peruvian Onion Pepper and Lime SalsaIt’s up to you how hot this salsa will be: you can follow the recipe word for word, or make it milder, by substituting the Aji­ Amarillo with capsicums. Make it colourful so it is visually appealing and keep the onion crunchy to fully enjoy its texture and awaken all your senses

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